The dough ball was opened cold and that also seems to work well. The pan was oiled with not too much corn oil. The dough was then proofed in the steel pan on top of the deck oven. A blend of mozzarellas was applied, then the sauce. The sauce was thinned some for this attempt and it was applied with a bottle in stripes. A little of Larry’s Greek Oregano was sprinkled on last. The pie baked well and the crumb was soft and moist, with a little crisp on the bottom crust. The bottom crust baked evenly in this attempt. I think the only thing I might try for the next attempt is to apply more sauce in another row of stripes going the other way.